Miso-and-Apple-Glazed Baked Ham
- Total Time
- 2½ to 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1sirloin end ham, spiral-sliced or unsliced, 7 to 8 pounds, preferably without added nitrates or water
- ½cup white miso
- 2tablespoons apple butter
- ½cup apple cider
- 1Granny Smith apple, peeled and coarsely grated
- ½cup light brown sugar
- 2teaspoons coarsely ground black pepper
Nutritional analysis per serving (10 servings)
1545 calories; 85 grams fat; 28 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 11 grams polyunsaturated fat; 51 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 136 grams protein; 8988 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Leaving the ham in the inner plastic sleeve in which it came, submerge it in a large bowl or sink filled with hot tap water. Let it sit for an hour, changing the water halfway through to assure that the water stays warm.
- Step 2
Heat the oven to 250 degrees with the rack on the lowest shelf. Unwrap the ham and place cut-side down on heavy-duty aluminum foil, wrapping and sealing it securely so it will not leak. Place on the oven shelf cut-side down and bake until the internal temperature reaches about 110 degrees, 8 minutes a pound or about 1 hour for a 7-pound ham. While the ham is baking, prepare the miso-and-apple glaze.
- Step 3
For the glaze: In a medium saucepan, combine the miso, apple butter, apple cider, grated apple, sugar and pepper. Place over medium heat and stir until the mixture is thick and bubbly, about 4 minutes. Remove from heat and set aside to cool.
- Step 4
When the ham reaches 110 degrees, remove it from the oven and put on a baking sheet. Raise the oven temperature to 450 degrees. Pull the foil away from the top of the ham, and brush the ham liberally with the glaze, allowing excess to drip to the bottom of the foil. Return the ham to the oven. Bake until the glaze forms a bubbly, sticky crust (about 10 minutes) or bake for 5 minutes and put it under the broiler for a few minutes until the crust is slightly burnt.
- Step 5
Remove from the oven, tent loosely with foil, and let it rest for 10 minutes before carving. Serve doused with the mixture of juices and glaze in the bottom of the foil.
Private Notes
Comments
This ham glaze is fantastic. Most in our party agreed it the was the best ham they had ever had. However, the directions for heating the ham are way off. At 250 degrees, my 8lbs spiral cut ham heated about 3 degrees in 45mins. So if you do plan to follow these directions and heat it at 250, allow several hours to bring it to temperature. Most other instructions for reheating hams suggest heating at 325 degrees, taking 10-15 per lbs. to bring to temp.
Miso and Apple! Who knew! ;D They go great together, even though I used red miso... Tasty! Great recipe!
Kaspar was absolutely right about the timing being way off. At my peril, I ignored his comment. Dinner was two hours late. The other problem was, against my own instinct to place the wrapped ham in a baking sheet in the oven, I followed the instructions and placed it on the oven rack. Of course it leaked all over my oven. Big smokey mess. Be warned. I had used heavy duty foil and double wrapped. Didn’t matter.
This was absolutely fantastic. I dislike the usual super sweet honey ham glaze, this was just a hint of sweet, and that something special that miso often gives! I did this for Thanksgiving alongside the turkey, so I tried it in the crockpot. I just put the glaze on our bone-in 8-lb spiral-cut ham and stuck it in the crockpot for 5 hours on low and 1 high. The glaze didn't caramelize to the same degree as it would in the oven, which I am certain would be amazing, but still provided a nice glaze
This ham was GREAT! It was our turkey alternative for Thanksgiving and I’d make it again. Word of caution: miso is salty and so is ham, so you might want add a little more brown sugar or less miso to even it out. But still, it’s an excellent glaze and getting it a little burnt with the broiler was 👍🏼
Best ham I have made, and my dinner guests loved it too. I did add a dash of clove powder to the glaze recipe just because it seemed like a nice addition; it turned out delicious.